Good Tasting Fondant

Decorating By jlfreedman Updated 1 Aug 2006 , 2:14pm by jlfreedman

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jlfreedman Posted 21 Jul 2006 , 1:51pm
post #1 of 13

I've heard many times that there are many fondants that taste much better than the Wilton fondant. Can anyone recommend one? I was going to try MMF but I read on this board that they taste like circus peanuts and I don't like those icon_smile.gif

12 replies
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Doug Posted 21 Jul 2006 , 2:17pm
post #2 of 13

mmf....mmmmmmm....goood.....

can flavor it all kinds of ways ... doesn't have to taste like "circus" peanuts (that's the plain vanilla taste)

can do any flavor you have an extract for!

----------------

commercial kinds:
SatinIce
ChocoPan

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MomLittr Posted 21 Jul 2006 , 2:24pm
post #3 of 13

I recently made fondant from Toba Garrett's recipe in her "The Well Decorated Cake" book - used orange oil for flavoring instead of vanilla, and it was very good.......you can use any flavor you like. It was very easy to make and to work with.

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peg818 Posted 21 Jul 2006 , 2:47pm
post #4 of 13

for purchased fondant i use Satin ice
For homemade i use the recipe in the cake bible.

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Katskakes Posted 21 Jul 2006 , 2:48pm
post #5 of 13

I have made MMF and to me it doesn't taste like that. I have also added orange extract. OMG, so good!
I have used pettinice rolled fondant. It's good tasting, it's sweet... but not too sweet. I used it in Toba's cookie deco class. I have also read here that Satin Ice is also good, i have yet tried it.
http://www.kitchenkrafts.com/product.asp?pn=IN0277&bhcd2=1153493038

http://www.cakesbysam.com/store/catalog/product_21917_Satin_Ice_WHITE_Fondant_5_lb_cat_257.html


HTH

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darkchocolate Posted 21 Jul 2006 , 8:35pm
post #6 of 13

I made the Easy MMF from this site yesterday with almond extract and it taste pretty good. Much better than the only other fondant I ever had and that was awful. I plan on using other flavorings (extracts) and candy oils with future batches.

I made a half recipe, which was 1 small jar of marshmallow creme and less than a 1 pound box of powdered sugar. I wanted to try it and not waste my ingredients.

I colored two small sections today with Americolor gels and I plan on using that to decorate a cake with for Sunday.

darkchocolate

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leta Posted 22 Jul 2006 , 12:42am
post #7 of 13

I recommend Choco-pan. It's very yummy. Very soft and easy to roll out.

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MomLittr Posted 24 Jul 2006 , 2:34am
post #8 of 13

Well the cake survivied the trip to Florida and my mother was very happy with it. Now I know what I did wrong (made it too thin) and have to make a few more fondant cakes to get this thing down right! At least the flavor of the fondant was good!

deb

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cakesbykitty Posted 24 Jul 2006 , 2:58am
post #9 of 13

if you add flavor (obviously i have yet to make fondant) it is an extra liquid, do you have to add extra solid then? if so, what?

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rhondie Posted 24 Jul 2006 , 3:07am
post #10 of 13

You must try MMF if you have not...LOVE IT! As far as adding more flavor...if needed add more powdered sugar.

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jlfreedman Posted 1 Aug 2006 , 1:26am
post #11 of 13

Ok, I went for it. Completely MMF. I didn't like it too much but everyone else loved it and that's what's important!

Here's the final cake (the one with the handprints). Smash cake was buttercream.

http://new.photos.yahoo.com/jlfreedman/album/576460762304676704

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moralna Posted 1 Aug 2006 , 1:12pm
post #12 of 13

I just made my first batch of MMF as well last night and added a touch of almond extract and it was pretty good. I double wrapped it to sit overnight and will try covering a small practice cake tonight. My question, however, is if I wanted to add a little more almond extract, could I do so after the fondant is made?

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jlfreedman Posted 1 Aug 2006 , 2:14pm
post #13 of 13

I'm not sure about that one. I had to color some of the MMF purple for the bottom trim and it was definitely not easy!

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